This recipe is a favorite of our guests at Viva Institute, so we usually end up making it twice when they’re here for a week! What we love about making this, as chefs, is that the Vitamix does most of the work for us, and it’s low on clean-up. The flavor combinations are spicy and warming, so we serve our guests a large bowl before moving on to the entree.
- 2 cloves of garlic, chopped in large pieces
- 2 tbsp fresh ginger, peeled and chopped
- 9 medium carrots
- 3 cups of water (gradually add more if you’d like a thinner soup)
- 1 small onion, diced
- 1 tsp black pepper
- 1-2 tsp. cinnamon
- 1/4 cup of cashews, soaked for at least 4 hours
- salt to taste
- Garnish: chopped scallions, fresh grated carrot, and assorted seeds
Place everything but the carrots in a blender, gradually adding the carrots one at a time. Add more water for a thinner soup. To warm the soup, leave the blender on high for an additonal 3-5 minutes. This will warm the soup without cooking it. Serve with a garnish of chopped scallions, fresh grated carrots, and a variety of seeds (pumpkin, black and natural sesame, and sunflower are our favorite combination).
FUNNY INSIDE STORY: One night, 2 of our guests arrived after 11 pm, and asked if they could still have dinner. We didn’t have the heart to turn them down, so Leigh (half asleep), began making the soup. She was so tired that she didn’t notice that she’d forgotten to put the lid on the Vitamix. Our kitchen walls still bear the splatter marks!